Aji de Gallina

Ingredients

Chicken breasts

4, boneless and skinless

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated

Heavy cream

1 cup

Chicken broth

2 cups

White wine

1/2 cup

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Onion

1 large, finely chopped

Aji amarillo paste

1/4 cup

Boiled eggs

2, for garnish

Olives

4, for garnish

Rice

for serving

Instructions

1. In a large pot, bring 4 cups of water to a boil. Add the chicken breasts, season with salt, and cook for 15 minutes, or until cooked through.
2. Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.
3. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
4. Stir in the aji amarillo paste and cook for an additional minute to enhance the flavors.
5. Deglaze the skillet with the white wine, allowing it to cook down for 1 minute.
6. Pour in the chicken broth and bring the mixture to a gentle simmer, cooking for 10 minutes to meld the flavors.
7. Add the shredded chicken and heavy cream to the skillet, stirring well. Allow to simmer for another 10 minutes, letting the sauce thicken.
8. Mix in the grated Parmesan cheese, stirring until melted and combined. Season the sauce with salt and pepper to taste.
9. Serve the Aji de Gallina hot over a bed of fluffy rice. Garnish with slices of boiled egg and olives for a traditional touch.